Chemical composition of the body and of food -- Food as building material and fuel -- Value of food for supplying energy -- How the functions and nutritive value of food are learned -- Food and food economy -- Composition of common food materials -- Digestion, assimilation, and excretion -- Proportions of digestible nutrients in food materials -- Preparation of food : cooking -- Dietaries and dietary standards -- Adapting food to the needs of the body -- Advantages of several meals a day -- Pecuniary economy of food -- Errors in food economy
1 Ag84F no. 142 1906
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